Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp.4 whistles will cook the dal). each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. garam masala 1 tsp. Add remaining water and stir well. Fry for a minute. red chilli powder 1/4 tsp. ghee or oil 1/2 tsp. Bring to a boil. Remove dal. . Once they splutter add ginger. Add lemon juice.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. Add the paste of spice powders. add the dal. Put ghee in a pan and heat .haldi (turmeric) powder 1/2 tsp. Garnish with chopped coriander. (Approx. Pressure cook dal. Serve hot with hot steamed rice. coriander chopped 1/2" ginger grated 1/2 tsp. add the cumin & coriander seeds. Mix all the spice powders in 1/2 cup water to make thin paste. Check and add salt if required. yellow channa dal 1 tbsp. Cool the cooker.

Transfer to serving dish. and pressure cook till done. Add the turmeric to the dal.3 whistles) Cool cooker and remove the dal. Remove 2 tsps. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. ghee 1/2 tsp. Pour over dal while spluttering. Stir gently. asafoetida. Reheat the ghee kept aside. each cumin & mustard seeds Method Wash dals together. (Approx. Drain out with a spoon. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. Add 3-3 1/2 cups water. add seeds. . Serve hot with steamed rice or parathas. Ghee from the saucepan and keep aside. add dals and stir for 2-3 minutes. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Stir gently. Transfer to a cooker container. add chopped coriander and fried onions. Fry for a minute. Drain water. Add ginger and garlic to the rest. and curry leaves.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp.

salt and sugar. U may have to wait for five to six whistles. Add the fresh cream before taking off the fire. Now add the tomatoes and let them cook for a few minutes.1/4 tsp * coriander powder . till the onions turn golden brown. In a pan take the oil and heat.1/4 tsp * salt to taste fresh cream (optional) . Now add the cooked dhal and stir. stirring occasionally for five to ten minutes. Garnish with chopped coriander and serve hot with roti or puri or any rice dish.2 tablespoons .1/4 tsp * sugar .tsp turmeric powder .Tasty Dhal Ingredients whole green gram (moong) .1/2 cup gram dhal . cumin powder . To this add onion and ginger and fry.4 onion finely chopped .1/2 tsp * Method Cook the dhals together in the pressure cooker.1 tsp chilli powder .1 tsp oil . Allow it to cool.4 chopped ginger . Boil on a low flame.1/2 cup ripe tomatoes cut into cubes .1 inch chopped coriander .1 1/2 tsp * garam masala . Add all the dry masalas .

for garnish curry leaves . cumin seeds and mustard seeds.2 tsps hing . Garnish with curry leaves and coriander leaves.1 tsp mustard seeds .a pinch green chillies .for garnish salt .2 pods (sliced or minced) coriander leaves .to taste lime juice . (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.1 .1.a pinch . Add the cooked dal and salt.1 tsp ghee .2 tsps Method Pressure cook the dal with turmeric. Then add the green chillies and garlic and fry them for a minute.5 cups turmeric .Dal Tadka Ingredients moong dal or masoor dal .3 or 4 (acc to ur spice level) garlic . Add some lime juice and serve it with rotis/rice. fry for 4-5 minutes. After the seeds splutter add hing. For Tadka: cumin seeds .

1/2 tsp salt . Now add green chillies. add the mashed moong dal and little water if required. After few minutes.1 cup onion (cut into small pieces) -1 cup garlic .to taste Method Cook moong dal with 2 cups of water.2-3 chilli powder . . It is great with rotis.Daal Ingredients moong dal . kassori methi leaves and chilli powder . add onions and fry for few minutes. & garlic In a pan heat oil.1tsp green chilies . Garnish with fresh coriander leaves. little salt.2-3flakes kasoori methi (optional) . tomatoes.

Add chopped onion and turmeric. Serve with hot rice .to taste water Method Wash daal and soak it in water for 2 hrs. Add cutlets. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste. Pour 3 cups of water and cook it till it boils. Take 1/4 portion of the paste. Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan.1 cup onion . rai (mustard seeds). (Amount of water can be increased/decreased if you want thinner/thicker consistency).Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar .3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Add the remaining 3/4 paste. Add jeera. hing and let them splatter a little bit. Heat some oil in a thick pan.heat it. chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt .1 medium. cover with lid and let it cook at low fire.

The daal will be thick and a sweet aroma will come out if cooked properly. of turmeric powder salt.curry leaves and chieves. Chholar daal goes well with puri.add red chillies. Method Heat oil in pressure cooker. Add rice and keep stirring. of white cummin powder 1/2 tbsp. Let them splutter. cardamom . of coriander powder. Add to the cooked daal. Grains should be intact. ghee. 1/2 tbsp. a handful of dry curry leaves. Add washed daal.powder (optional) 1/2 tbsp. Add salt.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. of curry leaves. Method for ghee bhat Cook rice with 4 cups of water. Heat ghee. Pressure cook until it is done. loochi. & turmeric pow. a handful of dry chieves. Add it. 1/2 tbsp. It is a very popular dish in west bengal. Remove. Add salt. Meanwhile dry roast clovecardamom-cinnamon powder. coriander.1/2 tbsp. Mix cumin. curry leaves. parota (paratha) etc. of sugar. Test the salt-remove from the oven.3 pieces each (smashed) cinnamon powder . Let it be cool. Let the gravy thicken on medium flame. Add mustard seeds. oil cloves. salt. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. of black mustard seeds. In 1/2 cup of water. Add onion and fry. . sugar. Add potatopieces.

chopped chilli & chopped cilantro. garam masala powder 1 tsp. In the meantime take ghee in a pan. 1 small onion finely chopped. jeera 1 pinch of hing salt to taste 2 tbsp.turmeric powder 1/2 tsp. 2 tbsp. turmeric. now mix tomatoes & ginger. 1 tbsp. so that it can taste really good. let them cook for 1-2 minutes. heat it & put jeera. 1 medium tomato finely chopped. 1/2 tsp. 2 green chillies finely chopped. When jeera starts splutter put garlic & onion. let it cook again for another minute. red chilli powder Method Wash the dal & in pressure cooker put the dal. let it be little golden brown. cilantro finely chopped. If the dal is more thick. let it cook on slow heat for another five minutes. water.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. Open the cooker & mix the masala throughly. pure ghee . boil little water and mix it while dal is boiling. each ginger & garlic finely chopped. 1/2 tsp. butter 2 tbsp. in last add red chilli & garam masala powders. Serve hot with chapati or rice. After one pressure. let the dal boil once with masala. salt & butter. 5 cup water. Then add hing. Now dal is also done.

ginger garlic paste and hing. Now add lime juice in it and mix it well. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal.Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. Now cook all the things till they are cooked completely. turmeric powder. onion. salt. Serve hot with chapati or rice. tomato. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste . When it cooked 3/4 then add spinach leaves.

black pepper. Now put amchur powder in it and fry for 5 minutes till dal is further dry. salt. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put dhania powder. Can serve 5 persons. Now put moong dal dried of water in it and fry. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. garam masala. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Also put some dhania powder in it. Dish is ready to serve.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release.

add green chilly. the dish is ready. add ghee. turmeric powder. serve hot with rice or chapattis. make sure added water is boiled. pinch of chilly powder. put grinded onions. pinch of turmeric powder. do not release pressure. Add crushed tomatoes. 2 tomatoes 1 green chilly garam masala coriander leafs . and put it on sim for some time. 3/4 whistles. after the 4rth whistle put on sim for sometime. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. After that add jeera. after that turn the gas off. and coriander leaves. add garlic. Put it in pressure cooker along with 3 1/2 katori water. Put the entire masala in cooker. 1 spoon salt. 1/2 spoon chilly powder and turmeric. cook it till onions turn brown. Hurray. Add garam masala. add 1/2 spoon salt. add water if required. give one more whistle. cook again for five minutes. For Masala Preparation: Take a kadhai.

stir-fry briefly till golden brown. chana dal and kidney beans in sufficient water for at least six hours. add six cups water and pressure-cook for half an hour or until the dals are completely cooked.Punjabi Dal Ingredients urad dal. butter 3 tbsp. Wash and finely chop tomatoes. Peel and finely chop onion and garlic. cumin powder 1/2 tbsp. stirring continuously. Wash and chop coriander leaves. Add red chilli powder. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. cumin powder and stir-fry briefly. chopped coriander leaves and cook dal for ten minutes on low heat. Add salt. garlic 8-10 cloves green chilies 2-3 nos. fresh coriander leaves 1. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Stir in the cooked dals and butter and mix well. tomatoes 3 nos. heat oil in a pan. Wash. Method Clean.4 cup kasuri methi 1 tbsp. Meanwhile. remove stem and finely chop green chillies. Add chopped tomatoes and cook on high heat for three to four minutes. oil 4 tbsp salt to taste . Drain soaked dals. Crush kasuri methi between the palms. stirring occasionally. wash and soak urad dal. red chili powder 1 tbsp. Add chopped onion. sprinkle on the dals and serve hot. add chopped garlic.

turmeric powder and the asafoetida and pressure cook the dal. Add the cooked dal and mix well. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. urad dal and the cumin seeds. Serve hot with plain rice or phulkas.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. tomatoes and green chilly. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . heat 2 tsp oil and add to it the mustard seeds. add required water. In a sauce-pan. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Remove from fire and garnish with chopped fresh coriander leaves.

1 or 2 teaspoons salt seasoning (oil.1 cup potato .Hot & Tasty Dal Ingredients toor daal . Then add them to the daal along with the curry leaves.1 tomato .1 curry leaves (optional) Method Wash and peel the potato. cummin seeds) . add salt and the seasoning. black pepper and pressure cook it. Serve with plain rice. black pepper powder . After it is done. mustard seed. take out from the cooker. Cut the potato and the tomato into pieces.

Let it cool. add the cooked daal. green chillies. Serve hot with chappati or rice. In a frying pan add the ghee. ginger. Mix well. Garnish with cilantro & chat masala/lemon juice. add jeera & rai. salt. Add zucchini & fry till it becomes soft. Add a little water if needed. Cook for about 5 minutes. When you see the masala & the ghee separating. curry leaves & garlic for about 20 minutes. add onion & fry till its light brown in color. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice .Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. Add tomatoes & continue frying. few drops of ghee. when they start spluttering.

cooked and mashed rough to form a paste. jaggery 2 tbsp. tastes great with rice. add the coconut milk and bring to a boil. . soaked in water garam masala to taste cumin. curry leaves and asafoetida till cumin sputters. heat the ghee. Serve with a garnish of chopped coriander.which is obtained by blending the coconut and 2 cups water.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. Add the jaggery and tamarind water. asafoetida clarified butter/ ghee Method Heat the dal in a pan. curry leaves. "milk" of half coconut . 1 tbsp. Pour this mixture in the boiling dal and cover. On a separate pan. and add cumin seeds. tamarind. and garam masala and salt as per your taste.

a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Make small balls as in case of puris. Mix well with water and boil again. Remove from cooker and add slit green chillies. add bits of red chillies and curry leaves. In a small kadhai. It can be a complete and nourishing meal for them. Add mustard seeds. flatten these balls with the help of your fingers to form small puris. The dhal should not be very thick. Put the hot rontas in hot dhal and serve. Add this seasoning to the cooked dhal. When the seeds crackle. On a clean cloth. you can add some vegetables while boiling dhal. They should not be fried for long. They should look white in colour. heat oil. Add enough water to make a smooth dough.wash the tur dhal and pressure cook. To make rontas: Mix rice flour and maida/wheat flour and salt . If children are fussy about eating vegetables. Remove the rontas and deep fry in oil.slit Method To make dhal. You can dip your fingers in a little oil and then flatten the balls.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies. asafoetida and salt to it.

add some more water Add salt. If the gravy is too thick.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. red chilli powder. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . sugar. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . crushed 1 piece of ginger. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.

1 tomato finely chopped. Serve this dal fry with roti. 2 tbsp of cooking oil.and grated ginger and cook it until soft. Cool down cooker.tomato.remove dal & beat with spoon or a hand beater. 1 tsp mixture of mustard seeds. 2 tbsp of fresh chopped coriander. 1 green chilly chopped.cumin. Heat 2 tbsp of oil in a kadai or a saucepan. Add dal mixture and bring to boil.rice or pulao. cumin seeds fenugreek seeds. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. 1 tsp of dry mango powder 1/2 inch grated ginger. Take dal fry in a serving dish and garnish it with chopped fresh coriander.fenugreek & whole coriander seeds. salt as per taste. . whole coriander seeds. Add dry mango powder and tsp of chilli powder and fry for a minute. 1/2 tsp of turmeric 1 tsp chilli powder. Simmer for 5 to 10 minutes. When seeds states poping add chopped onion. Add tsp mixture of mustard.

Serve with rice. Add red chillies and curry leaves. Add chopped onion and garlic and fry till brown.keep on medium fire to boil till the dal is half cooked. Aam dal should be watery in consistency. Peel the mango cut into big pieces.add to the half cooked dal. Keep aside. Add to the cooked dal.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Cook till dal is tender and the mango pieces are cooked to a pulp. Heat the ghee in a frying pan and fry the mustard seeds till they splutter. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil .

asafoetida (hing): a pinch red chilli powder: 1. one whole tomato. In a sauce pan. add it to the daal and immediately cover the daal with a tight lid. add red chillies (2-3) and jeera. Boil tamarind and half of the kadipatta leaves separately. Mash this cooked mixture lightly. till the tamarind becomes soft . Serve hot with rice and ghee and papad. a little of the coriander.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Allow to stand for a few minutes. When the oil is hot and sputtering.add the remaining garlic and kadipatta. asafoetida and close the cooker.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water.extract the pulp and add the tamarind water to the daal mixture. 2 garlic flakes. Cook until the daal is soft (about 5-8 mins). spinach. Add salt and chilli powder. tur daal. methi. heat a little oil . one onion sliced into pieces. Cook on a slow flame for 2-3 minutes. Cook on a slow flame.

jeera (if you need more spicy add red chilli). lemon juice & coconut powder. After that add salt. Garnish with coriander leaves. mustard seeds.Kosambari Ingredients one cup chana dal green chilli. . Method Soak chana dal for 3 to 4 hours. ginger roughly. Grind soaked chanadal with green chilli. corianedr for garnishing. Season that with oil.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning.

1/2 to 1 cup onions 1 tbsp. Add ginger-garlic paste and fry for some more time. Cover the vessel. cumin seeds 1 tbsp. Stir occasionally. eggplant. green pepper. some salt if needed. urad dal and masoor dal together. Stir until boiling. Add broccoli. moong dal. Cook the vegetables. Then add cooked dal. garam masala salt to taste 1/4th tsp. onion and fry until onion becomes golden brown. Add 2 to 2 1/2 cups of water. Add tomatoes. coriander leaves. Add some water. ghee (optional) . carrots.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. garam masala. Add ghee for great taste. green chilies. oil coriander leaves 1/2 tsp. celery and cook in the pressure cooker. Heat oil add cumin seeds. Add some salt. ginger-garlic paste green chilies.

Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. cloves. Eat it with boiled rice or take it as an appetizer. black eyed pea. garam masala. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. coriander powder. Cook the tomatoes till they lose their water and then add the dals to it and mix well. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking.If the ras gets thick then add more water and boil. Heat 2 tablespoons oil and add finely chopped garlic.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Separate the lentils from the lentil soup with a sieve or rice constrainer. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Don't over cook the dals. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . rajma. Saute the ras with it . bay leaves salt till tender. one portion of green chillies. cardamom. whole chana dal (black chana).

Add toor dal boil for five minutes and add tamarind juice.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Pressure cook toor dal(1/2 cup). Make vaghar add curry leaves and turmeric. . 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). onion and fry (golden brown). Then add paste boil well for ten minutes.

shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . black pepper. Now add the cooked moong dal. urad dal. the ground mixture. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. red chillies for a while until the dal turns little brown in color and add coconut at the end. It is always better to have little moong dal or else the rasam will become thick. In a little oil fry hing. cumin seeds. hing 6-7 tsp. turmeric powder and little oil. To a vessel add little oil and mustard seeds. salt to taste and bring it to boil. Mix them well. Serve this with rice. Grind these ingredients along with the cooked tomato. black pepper 1/2 tsp. After the seeds pop add the curry leaves. moong dal 3-4 tsp. Add a tomato to this to cook with.Moong Dal Rasam Ingredients 5-6 tsp. urad dal 1 tsp. oil 1/4 tsp. mustard seeds Method Pressure cook moong dal with some water.

add cumin seeds. Remove from flame and add chopped coriander leaves and lemon juice. pour ghee. Add water if the consistency is too thick. 1/4 tsp turmeric 1" ginger piece. Add the cooked daal. salt and turmeric.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. Cook till the daal starts to boil. curry leaves. cut into small pieces 1 green chilli. ginger. In a hard bottomed pan. garlic and chilli pieces. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Remove and churn it using buttermilk churner.

Pressure cook tuar dal. Add mustards and methi seeds. Add red chillies curry leaves and turmeric. Now heat oil in a pan. Chop them. It goes very well with rice. . Pour tamrind water and salt. Add 1 cup of water and mix well and cook for 3 minutes.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add some water while cooking. Saute for a minute. Add palak and mix well. Add hing powder and mix well. When palak is done add dal and mix well. Allow to cook for 5 minutes.

In a kadai.3 tblsp tamarind . Fry for a minute. mustard seeds and jeera seeds. Then add the tomatoes (paste or diced). put oil.1/2 tsp mustard seeds .1 tsp tomato(diced or crushed) .Khatti Masala Daal Ingredients tur daal . Garnish with coriander leaves. Smash it.1 cup oil . Add saltto taste. Fry for a minute Add onion and fry till slightly brown. Add tamarind (not paste) in it.6-8 pieces (not paste) red chilli powder . Add curry leaves.1/2 tsp garlic paste .1 tsp Method Wash tur daal and boil it. Cook it for 4 to 5 mins. Add turmeric powder and red chilli powder. Add the smashed tur daal. Add ginger and garlic paste. turmeric .2 tblsp onion . Cook it till the oil separates. Add water as per the thickness required.1 ginger paste .1 tsp curry leaves salt to taste coriander leaves .1 tsp jeera seeds .

Stir. Put in the salt and sugar. High in nutrition.4 tbsp onion . remove and wash them with cold water.2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water.1 chopped green chilli . chilli and tomatoes.1 chopped tomato . Heat oil in a pan and fry the onion.1 tbsp oil . Add the spinach paste and mix well. Cover and simmer for 5 minutes. Squeeze out all the excess water and grind to a fine paste. After 10-15 mins when both the ingredients are cooked.3 cups chopped moong dal . Serve hot with chapatis or rice.Dal Spinach Ingredients spinach .1-2 chopped salt to taste sugar . . low in fat.

cumin seeds and a dash of asafoetida. so the cooking time will be less.). peas and carrots.1/2 cup moong dal . Add tomatoes and fry for about a minute or two.1 (chopped) tomatoes .about 1/2 sq. .1 cup (chopped) salt to taste turmeric . In a non-stick pan or kadai. Add some water if the mixture is too thick.1/4 cup carrots .1/4 tsp. garlic and green chillies and fry for sometime. Boil or microwave separately the peas and carrots for a few minutes till they are cooked.1/2 cup onions . saute the mustard seeds.1/2 (chopped)(can use the frozen peas and carrots available) spinach . Add in the dals. spinach. (You can also boil the spinach along with the dals. Method Boil both the dals with turmeric in a pressure cooker.in (chopped) garlic .2 (chopped) ginger . Add in the onions. ginger.All-in-one Dal Ingredients toor dal .2 to 3 cloves (chopped) peas . Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.1 (chopped) green chillies .

1 tbsp sambhar powder .11/2 tbsps ghee . hing. add cumin seeds and splutter. Heat ghee in a pan.1 tsp turmeric powder .1 cup moong dal . sambhar powder and tomatoes and mix well.1/4 cup tomatoes.Yellow Dal Ingredients tur dal . Add chilli powder. Saute till the ghee oozes out. Add salt and mix well. .2 chopped hing.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.2 tbsps cumin seeds .to taste chilli powder . Lastly add the cooked dals and boil for few minutes.to taste salt.

Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . Mash the cooked spinach (along with the water) to form a pulpy mixture. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Meanwhile mix the besan flour in yoghurt to make a smooth paste. sugar and bring the spinach mixture to vigorous boils (2 to 3). Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). Add salt. Add the besan-yoghurt paste to this spinach.

moong dal 50gms. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. salt Method red dried chilli 10-11 fry in 1 tsp. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . tej patta & onions and fry till brown Now add tomato. green coriander and mix well with onion and add it to the dal. masoor dal 50gms urad dal 50 gms turmeric pd. For tadka. turmeric pd. 1 tsp. Garnish with green coriander. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. heat oil.

Add the garam masala and fry for 1 more minute.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . wait for 2 whistles) In a non stick pan. Variations: You can replace palak with methi or radish leaves. Serve hot with rice or rotis. When they splutter. Sprinkle the palak over the daal and let it cook for another 10 min.soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. jeera for seasoning 1 large piece of raw mango salt to taste. You could also use sprouted moong or any sprouts instead of the daal . add the capsicum and stir fry for 5 minutes. Add salt. Add the mustard and jeera to the hot oil. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add the daal to the pan. heat 2 teaspoons of oil.

Take a big. After a few minutes. Pour the oil in it and set at medium-high. Then add the salt and the chopped cilantro. jeera. for color) . carrots. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. radish or turnip (mooli). and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. A stock pot would be fine. Cover the pan and maintain the heat at medium-high. Then add the hot water. add some more hot water.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Finally. After about 35 minutes. The whole thing should be done in another 15 minutes. If not. Stir constantly and saute at medium to medium-low heat. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Adjust the salt amount if you add water. add the veggies and the daal. Keep on stirring till a wonderful aroma comes out. peel the skin. and green chillies in it. check and see if the daal is boiled and close to being soft and mashy. fresh chopped vegetables (cauliflower. deep pan with a lid. Keep aside. After the oil is heated. The vegetables would also be done by then. add the fresh lemon juice and then serve with hot basmati rice. washed. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little.The water should be very hot. and the haldi. butternut squash or acorn squash (pumpkin). put the ginger paste.

In a pan boil some water and add mango pieces. . cumin seeds. turmaric. lal mirch powder and hing. Cook until mango become soft. Add this seasoning to dal and decorate the dal with some coriander leaves. lal mirch and salt.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. Now add cooked dal to this and boil if require add little more water. In other pan heat ghee add mustard.

Chop the 3/4th of onion and chop into small pieces. ginger.1/4 tsp ginger . Add the cooked daal and cook till they mix well. Grind the remaining piece of onion with dhania powder.1/2 tsp chilli powder . garlic into paste (use little water).1 small onion green gram . Add the paste when the onion turns brown. Stir for a while. .1/2 cup (do not use cut gram) dhania powder .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. salt.Green Gram Dal Ingredients onion . Garnish the daal with dhania or coriander leaves. This can be served with chapathi. Fry cut onions in 2 tsp of oil (vegetable).

asafoetida : less than a pinch cumin seeds : 1 tsp. turmeric powder : 1/2 tsp. green chillies : 3.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. chopped coriander powder : 1/2 tsp. Stir for about 1 minute. vegetable oil : 2 tsp. Next add asafoetida. coriander and turmeric powder. Add ginger and chillies and the microwaved dal. Stir for 5 minutes and your dal is done. Meanwhile. heat oil in a pan and splutter cumin seeds in it. Microwave the dal for about 9 minutes by covering the dish with a plate. however the chilka has to be removed by boiling the dal before making the dish. You can also use chilke wali urad for this dish. . Method Soak urad dal for about 2 hours. Note: If you do not have a microwave . you can also pressure cook the dal with very less water.

Close cooker and cook on high for another 10 minutes. garam masala salt & chili powder according to taste Method Clean and wash daal. cumin 2 tsp. salt and chili powder. turmeric 1/2 tsp. In a small pan.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. . broken 4 cups water 1/2 tsp. water. oil 1/2 tsp. turmeric. fry cumin with ghee. Mix garam masala and pour it on daal. Add daal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes.

Serve it with hot rice & papad. After the dal is cooked. remove it from flame & add the grinded mixture to it with salt & keep it aside. . Method Take the moong dal & roast it dry without any oil till it is pink in colour. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. red chilly 2 nos. garlic. curry leaves mustard seeds. Then cook the dal till it becomes soft & can be smashed. Take a pan add on some oil & then to it the mustard seeds. Meanwhile grind the coconut. Let the dal become little hot but do not boil it. red chilly powder & turmeric powder together.

Add salt and chilli powder. add dry red chillies and coriander seeds. Add turmeric and half of the curry leaves. a little of the coriander. garlic. Allow to stand for a few minutes. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. When the oil is hot and sputtering add it to the dal. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. In a saucepan. spinach. heat a little oil. lentils. coriander seeds 2-3 dry red chilli . cook on a low flame. add the remaining garlic and curry leaves. one onion sliced. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. 1 bunch coriander pinch asafoetida 1-2 tsp. one whole tomato. asafoetida and close the cooker. fenugreek.

cummins. . With 2 spoons of oil in tava.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. add mustard. Add green chillies. coriander leaves and put the stove in sim for 10 mins. Fry onions till they turn brown. Soak the apples in lemon juice for 30 mins. sambar powder. Add tamarind juice. Add salt. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. boil this mixture for 5 mins.

Heat oil/ghee in pot. add haldi. add jeera. Serve hot with rice or chapatis. hing and the curry leaves. Then add the green chillies. Add water to make it as thick or thin as you like.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. add mustard seeds. . Add the asparagus sticks and fry for a while. Chop the asparagus sticks into 2 inch tall pieces. When asparagus is tender (it should not become too mushy). the consistency should be medium. the cooked toor dal and salt to taste. Boil the daal and then add chopped coriander leaves. when they splutter. Add a pinch of garam masala if you like. Then cover with lid and cook on slow fire for a while. Ideally. Fry for a bit.

Add finely chopped cabbage and mix it well. (Do not pressure cook the dhal).Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. Cabbage with dhal is ready to serve. add dhal. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. 1 clove of garlic 2 tbsp oil salt to taste. cumin seeds and garlic paste to oil. When cabbage turns soft. salt and mix well. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. splutter. Add mustard. This goes very well with chapati . Method Soak dhal for 1 hour. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed.

turmeric and salt.1 cup palak . Stir till ginger /garlic smell goes away and oil leaves the side of the pan.as per taste turmeric . Close the pressure cooker and cook till dal is done.1 tsp ginger/garlic paste . Add masoor dal and palak. Add 1/2 tsp of pure ghee. red chilly powder. Heat oil in a pressure cooker. Add ginger/garlic paste.chopped finely red chilli .1 tbsp Method Wash palak (spinach) thoroughly. dhania powder. chop and keep aside.a pinch dhania powder .few leaves ghee . Serve hot with plain rice.1 tsp coriander .5 cups finely chopped onion one piece .mirchi".1/2 tsp salt . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.Masoor Dal With Palak Ingredients masoor dal .1. .to taste oil . papad and fried "dahi .

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